Tag Archives: snack

Raspberry + white chocolate muffins

When I came home from the Triangle MQG retreat,  I needed a quick recipe as I was off to a  the Triangle MQG pot luck in 3 hours.

What could I do??? How about Mini Raspberry + White Chocolate muffins. This recipe took me ~10 minutes to make + ~ 10 minutes to bake. They turned out great and were so delicious!! Perfect for this time of year.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
8 oz Raspberries (fresh, 1 pummet)
1 cup white chocolate drops
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Stir in lightly, the raspberries + white chocolate.

Spoon the batter into 2-3 greased mini muffin tins/forms. Bake for 12 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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For the rest of the week, I am trying to concentrate getting my meals back on schedule and to a plan. Here is our week’s menu.

DAY BREAKFAST DINNER
Sunday Homemade French Toast  Raclette (Potatoes + Vegetables)
Monday Oatmeal + Banana + Soy Milk  Lasagne (GF pasta)
Tuesday Oatmeal + Rhubarb Apple Compote
+ Soy Milk
 Green Vegetable Frittata
Wednesday Oatmeal + Banana + Almond Butter
+ Soy Milk
 Vegetable Chili + Brown Rice
Thursday Rhubarb + Apple Crumble  Lentil Soup (Slow Cooker)
Friday Toast + Banana + Almond Butter  Ratatouille + GF Pasta

Fighting the sweet tooth

One of my goals, that I did not do well on last month was avoiding sugar. I put it down as a goal for this month as well. Tonight, I was really wanting something sweet, so to combat the craving I made chocolate date truffles. They are nice and quick to make and all you need is a food processor.

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Ingredients

15-20 dates
1/4 cup of cocoa (unsweetened)
1/2 cup rolled oats
1/4 cup coconut (unsweetened)

Soak the dates in a bowl of boiling water for 10 minutes. Drain and place in a kitchen whizz (food processor) along with the other ingredients. Pulse a few times (~ 2 mins).

Roll the mixture into balls and either roll then in coconut or cocoa powder (above I used cocoa). Place in the refrigerator to cool and set.

Alternatives:
I have seen other people who have made these without oats and replace them with almond, walnuts, hazelnuts or almond butter. I like the oaty taste more than the nutty taste. You could also add vanilla essence for flavor.

Blueberry Muffins

These blueberry muffins are a family favorite and they work for breakfast, snack or dessert. The recipe is from “Essential Vegetarian Cookbook” by Rachel Carter.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
1 cup blueberries
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Add the blueberries.

Spoon the batter into a greased muffin tin. Bake for 20 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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Double chocolate banana bread

I have been seeing a lot of banana bread and nutella recipes. I decided to modify my banana bread recipe so it included chocolate chip and nutella. Boy, it was amazing – very rich though, one slice was enough 🙂

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Modifications to the Original Recipe:

Additional Ingredients

  • 1 cup semi-sweet or dark chocolate chips
  • 3/4 cup Nutella

Additional Directions

Follow the directions in the Original recipe but add the 1 cup of chocolate chips to the banana mix before adding the dry ingredients. Pour batter into tin as described.

Melt Nutella for 20 seconds on high in the Microwave. Pour the nutella on top of the batter. Use a knife to mix in the nutella slightly into the top of the loaf. Bake as stated in the original directions.

Serving suggestions: Serve warm with whip cream and a coffee

Pumpkin Bread – Great recipe for freezing

I found an amazing recipe for pumpkin bread in a Cooking Light magazine (November 2008 page 176) that the whole family loves. It is very moist and it freezes great.

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Ingredients

3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup water
1/3 cup flaxseed
2 1/2 cups sugar
2/3 canola oil
2/3 cup honey beer (room temperature; NOTE: I use a dark beer if I do not have honey)
1/2 cup egg substitute + 2 eggs (NOTE: I use 4 eggs instead of the egg substitute)
1 can pumpkin (14-15 oz)

  1. Pre-heat oven to 350 degrees F (180 degrees C).
  2. Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk
  3. Combine water and flaxseed in a small bowl
  4. Place sugar and next 4 ingredients (through eggs) in a large bowl and beat with a mixer at medium speed until well blended. Add flaxseed mixture and pumpkin, beat at low-speed until blended. Add flour mixture, beat just until combined. Divide the batter between two 9×5 inch loaf pans coated with cooking spray. (NOTE: We use silicon pans and do not require spray….also for taste you can opt for a greased time with butter).
  5. Bake at 350 degrees F for 1 hour and 10 minutes or until wooden pick inserted in the center and comes out clean. Cool 10 minutes in the pan, then remove and place on wire rack.
  6. To freeze, wait until cold, place into a Ziploc bag and store for up to two months.

I think the flavor of this loaf fresh, is better the second day. Serve by slicing the loaf – great as for afternoon tea/snack.

 

My favorite Banana Bread recipe

This weekend I made the family Banana Bread (banana loaf), which is already gone – yes, in 36 hours (with 2 adults and one 5-year-old devouring it). It was perfect with a latte (or hot chocolate) on these colder days. This recipe easily doubles and you can make two loaves and store one in the freezer in a Ziploc bag.

 

Ingredients (from the Edmonds Cookery Book)

1 3/4 cups self-raising flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 eggs
1/4 cup milk
75 g butter (melted)
1 cup of mashed ripe banana (~2-3 banana’s)

Sift flour, baking soda and salt into a bowl. Mix in sugar. In another bowl, beat the eggs. Add milk, butter and banana into egg mixture with a spoon. Quickly add the dry ingredients stirring until just combined. Place mixture in a loaf tin (greased and lined if not using silicone). Bake at 350 degrees F (180 degrees C) for 50-55 minutes (until top is golden brown). Leave in tin for 10 minutes before turning out on a cooling rack.

NOTE: I use very ripe banana’s that I basically have to turn out of the skin for the really banana’ery taste.

NOTE: Once cool store in a Ziploc bag or air-tight container to retain freshness. I usually wait a few hours so you first get the bread with a slight crunch on top.

Serving suggestions:
1. I have eaten as is just as a slice with a cup of coffee or
2. You could try it as a dessert with a hot chocolate ganache and whipped cream or vanilla ice cream

Both are great!!!